Keto Garlic Parmesan Wings (Printable Version)

Savory garlic parmesan wings paired with fresh celery and creamy ranch for a satisfying low-carb meal.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika
06 - 0.25 teaspoon aluminum-free baking powder

→ Garlic Parmesan Butter

07 - 3 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 0.5 cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes

→ Sides

13 - 2 cups celery sticks
14 - 0.5 cup keto-friendly ranch dressing

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, sea salt, black pepper, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Roast for 40 to 45 minutes, turning once halfway through, until golden brown and crispy.
04 - While wings roast, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and stir in Parmesan cheese, parsley, Italian herbs, and red pepper flakes.
05 - Transfer roasted wings to a large bowl. Pour garlic parmesan butter over wings and toss thoroughly to coat.
06 - Transfer wings to a serving platter and serve immediately with celery sticks and keto ranch dressing on the side.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside with tender, juicy meat inside, no apologies needed when serving to anyone, keto or not.
  • The garlic parmesan coating tastes rich and decadent but requires minimal actual effort, making you look far more skilled than you actually are.
  • Everything comes together in under an hour, which means you can satisfy a craving or impress guests without spending your whole evening in the kitchen.
02 -
  • Wire racks are non-negotiable for this recipe—cooking wings directly on a sheet will trap steam underneath and leave you with soggy skin instead of the crispy finish you're after.
  • The baking powder trick genuinely works, but only if it's aluminum-free; regular baking powder can leave a slightly metallic taste that you'll absolutely notice.
03 -
  • Air-dry your wings uncovered in the refrigerator for several hours or even overnight before roasting—this removes surface moisture and rewards you with even crispier skin than you'd get fresh.
  • Have all your butter ingredients prepped and ready before the wings finish roasting so you can coat them while they're still hot enough to receive the butter properly.
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